Cold Pea Salad Recipe With Mayonnaise: Creamy, Crunchy Crowd-Pleaser in 15 Minutes

This cold pea salad recipe with mayonnaise delivers that perfect balance of creamy richness and satisfying crunch in just 15 minutes. The secret lies in using fresh, tender peas combined with a tangy mayonnaise dressing that keeps everything moist and flavorful.

I've perfected this recipe for potlucks and picnics—it's always the first to disappear, and the second to be requested.

The foundation is simple: high-quality mayonnaise, fresh or frozen peas (thawed and drained), and a touch of mustard for brightness. What sets this apart is the texture—peas stay vibrant and crunchy while the dressing clings perfectly, creating a salad that holds up beautifully for hours.

The key technique is mixing everything just before serving to maintain that fresh, crisp quality.

You'll end up with a salad that's creamy yet light, with peas that pop in every bite and a dressing that's neither too sweet nor too heavy. The flavor profile is clean and refreshing, making it ideal for summer gatherings or as a protein-packed side dish.

This isn't just another pea salad—it's the one that gets rave reviews and empty bowls.

Serve it chilled on its own or alongside grilled meats, sandwiches, or as a topping for crackers. The recipe scales effortlessly, so you can easily double or triple it for parties. Here's how to make it perfectly every time—no soggy peas or bland dressing in sight.

Ingredients for cold pea salad recipe with mayonnaise

High-quality mayonnaise and fresh peas create this creamy, crunchy crowd-pleaser in minutes.

The peas make or break this salad. Fresh peas are ideal, but frozen works perfectly if thawed and drained well. Trader Joe's and Whole Foods have the best quality frozen peas—look for brands like Green Giant or Birds Eye. For fresh, check the produce section early in the week when they're at their peak. The mayonnaise should be full-fat for that rich, creamy texture—Hellmann's or Duke's are reliable choices, but any high-quality brand will work. If you're using fresh peas, trim the ends and blanch them for 1 minute to maintain their vibrant color and crispness.

No Dijon mustard? Yellow mustard at half the amount works in a pinch, though it won't have the same depth of flavor. Fresh dill is best, but dried dill at one-third the amount will do if you're short on time. The red onion and celery add that satisfying crunch—if you're short on time, you can skip them, but the texture suffers. For extra richness, add 1 tbsp of sour cream to the dressing. The lemon juice is key for brightness, so don't skip it—freshly squeezed is ideal, but bottled works if you're in a hurry. If you're serving this for a crowd, consider doubling the batch—it keeps beautifully in the fridge for up to 3 days.

This salad holds up perfectly in the fridge, so prep it ahead of time. Store the dressing and peas separately until ready to mix—this keeps the peas from getting soggy. The chopped eggs and green onions can be added just before serving to keep them fresh. For potlucks, transfer the mixed salad to an airtight container and pack it with ice packs to keep it chilled. It's perfect for summer gatherings, picnics, or as a side dish for grilled meats. The flavor actually improves after sitting for a few hours, as the dressing has time to meld with the peas.

Step-by-step instructions for cold pea salad with mayonnaise

This creamy, crunchy salad comes together in minutes with simple assembly.

Start by peeling and chopping the 2 whole hard-boiled eggs into small pieces—about ¼-inch cubes—and set them aside. Finely dice the 0.25 cup red onion and 0.5 cup celery into tiny pieces that will blend seamlessly into the salad. I like to use a sharp chef's knife for this to ensure even chopping and prevent bitterness from the onion.

If using frozen peas, thaw and drain them completely before proceeding. For fresh peas, you can use them straight from the pod—just snap off the ends and trim any strings. The peas should be cold when mixed, so if they're still warm from the freezer, place them in the refrigerator for 5 minutes before combining.

In a large mixing bowl, combine the 1 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper. Use a sturdy spoon or whisk to blend everything until smooth and fully incorporated. The Dijon mustard adds a bright tang that balances the richness of the mayonnaise, while the lemon juice and sugar create a subtle sweetness that rounds out the flavors.

Now, fold in the 0.25 cup chopped fresh dill until evenly distributed. The dill should brighten the salad with its fresh, herbal notes. If you're using dried dill, measure out 1 tablespoon instead, but fresh is always preferred for that vibrant flavor.

Add the drained peas, chopped red onion, and celery to the bowl with the dressing. Gently fold everything together until the peas are fully coated in the creamy mixture. The salad should look vibrant and well-mixed, with no dry spots. If the mixture seems too thick, add 1-2 tablespoons of cold water to loosen it slightly—this helps the flavors meld together more smoothly.

Fold in the chopped hard-boiled eggs last, ensuring they’re evenly distributed. The eggs add a protein boost and a satisfying texture contrast to the creamy peas. Taste the salad and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice to balance the flavors.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. Chilling allows the flavors to meld together and the texture to set slightly, making each bite more cohesive. If you're in a hurry, you can serve it immediately, but the chilled version is always more refined.

Before serving, slice the 2 whole green onions into thin rings and sprinkle them over the top for a fresh, crisp garnish. The green onions add a subtle onion flavor without overpowering the dish, and their bright color makes the salad look even more appealing.

Health benefits of these flavors

Protein Powerhouse

This pea salad packs a serious protein punch with 4 cups of peas providing about 16 grams of protein per serving. That's roughly the same protein as 2 large eggs, making it a great vegetarian option.

The hard-boiled eggs add another 12 grams of protein per serving, so you're getting a complete protein profile that keeps you full and energized. 💪

Fiber-Rich and Filling

The combination of peas and vegetables delivers 8 grams of fiber per serving, which supports digestion and helps stabilize blood sugar levels. The fiber content also makes this salad incredibly satisfying—it's perfect for keeping hunger at bay during picnics or potlucks.

The celery and red onion add extra fiber while contributing that satisfying crunch.

Heart-Healthy Fats

The full-fat mayonnaise provides beneficial fats that support heart health when consumed in moderation. Look for brands like Duke's or Hellmann's that use high-quality oils. These fats help your body absorb fat-soluble vitamins from the peas while contributing to that creamy texture we all love.

Just ½ cup of mayonnaise per serving gives you about 12 grams of fat, mostly unsaturated.

Vitamin Boost

You're getting a vitamin powerhouse with this salad! The peas alone provide vitamin K (great for bone health), vitamin C (immune support), and folate (important for cell repair). The fresh dill adds vitamin A and calcium, while the red onion contributes quercetin, an antioxidant that helps reduce inflammation.

It's like a tiny vitamin supplement in every bite. ✨

Low-Calorie Option

At just 250 calories per serving, this salad is surprisingly light considering its creamy texture. The high water content in peas and vegetables helps keep calories in check while providing volume.

For an even lighter version, you could reduce the mayonnaise by 2 tablespoons and replace it with 2 tablespoons of Greek yogurt—this cuts calories by about 30 per serving without sacrificing creaminess.

Meal Prep Friendly

This salad keeps well in the refrigerator for 3-4 days, making it perfect for meal prep. The protein and fiber content mean it stays fresh and satisfying even after storage. Unlike many salads that wilt or get soggy, this one maintains its texture and flavor.

The hard-boiled eggs actually taste better after a day in the fridge as the flavors meld together beautifully. 💫

Frequently asked questions